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Table 5 Physical properties of the control and SFP-enriched cookies

From: Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

Cookies

sample

Weight

(g)

Diameter

(mm)

Thickness

(mm)

Volume

(cm3)

Spread ratio

SFP0

9.95 ± 0.03e

45.91 ± 0.15a

6.45 ± 0.07d

12.85 ± 0.21f

7.12 ± 0.14a

SFP5

9.65 ± 0.04d

46.52 ± 0.09b

6.20 ± 0.05d

12.10 ± 0.14e

7.51 ± 0.18a

SFP10

9.51 ± 0.06d

47.21 ± 0.13c

5.83 ± 0.02c

11.34 ± 0.07d

8.10 ± 0.10b

SFP15

9.14 ± 0.08c

47.66 ± 0.08d

5.40 ± 0.04b

10.65 ± 0.21c

8.83 ± 0.07c

SFP20

8.79 ± 0.04b

47.99 ± 0.11e

5.12 ± 0.08ab

9.80 ± 0.14b

9.37 ± 0.09d

SFP25

8.42 ± 0.04a

48.15 ± 0.07e

4.90 ± 0.06a

9.05 ± 0.09a

9.82 ± 0.12e

  1. Value represent mean±standard deviation (n = 4). SFP0 is the control cookies, SFP5, SFP10, SFP15, SFP20, and SFP25 are cookies formulated with 5, 10, 15, 20, and 25% SFP respectively. Values in a column with different superscript letters are statistically different (p < 0.05)